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Nutrition Facts
Serving Size 1 (21g) Recipe makes 32 servings
Calories 51
Calories from Fat 1		(3%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 20mg		0%
Total Carbohydrate 13.2g		4%
	Dietary Fiber 0.5g	1%
	Sugars 12.5g
Protein 0.3g		0%
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Homemade Hershey's Chocolate Syrup

Recipe #329804 | 20 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Chef #977894
Oct 10, 2008

I started making this to use in my daughter's chocolate milk, since I am not a fan of HFCS, and a teeny bottle of organic chocolate syrup was over $4. I double the batch and store in a 32 oz rubbermaid "chug" bottle. You can store this in the fridge in any CLEAN container with a spout for several months.

SERVES 32 , 2 cups (change servings and units)

Ingredients

1/2 cup packed cocoa powder (I use organic)
1 cup water (I use bottled)
2 cups sugar (I use organic cane sugar)
1/8 teaspoon salt (I use kosher salt)
1/4 teaspoon vanilla extract (I use organic)

Directions

1
Whisk cocoa powder and water together thoroughly in a large saucepan.
2
Heat and whisk to dissolve the cocoa. (I use medium-low heat).
3
Add the sugar and stir/whisk to dissolve. Be sure the sugar has dissolved before continuing on, so your syrup is not grainy.
4
Bring to a boil and boil for 3 minutes. Be sure to watch this VERY carefully. Mine has a tendency to want to boil over immediately, so I have to continuously take it on and off of the burner.
5
Remove from heat and stir in salt and vanilla extract.
6
Let cool completely and skim off any skin that may have formed.
7
Pour into a clean/sterile jar with a spout and store covered in the refrigerator.

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Featured Reviews for This Recipe

From: Chef #1325643

On Jul 15, 2009

Tried this recipe for Chocolate Syrup and was very pleased with the results. The only reason for 4 instead of 5 stars is the amount of vanilla extract may be a tad rich for my taste. However, I plan to make my own syrup from now on rather than buying store bought only with slightly less vanilla extract. My wife thought it tasted exactly like the real thing and will be trying it with Splenda. Thanks

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From: Chef #1322811

On Jul 13, 2009

This is almost identical to a homemade recipe that I created over thirty years ago for a son that refused regular milk. I used a bit more vanilla...one tablespoon as the syrup when used in milk will be diluted very much. Now I'm making it again for his five-year-old daughter (my granddaughter) as she also loves chocolate milk. I don't like store-bought as most brands contain preservatives and also food coloring.

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From: Chef bifaerie79

On Oct 24, 2009

From the bottom of my heart: THANK YOU for posting this recipe. It is fantsasic. I made exactly as listed and wouldn't change a thing. I'll never buy nesquick or hersheys ever again, This was so simple, tasty, and cheap! I had 2 glasses of chocolate milk before this even cooled (oops, shame on me!) Highly recommended!

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From: EyesForASkinnyFuture

On Aug 31, 2009

This made me feel like such a house wife! It's so easy and it turned out great! Thanks!

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